Amazing Low-FODMAP Pumpkin Blondies with White Chocolate Chips; Gluten-free

I adore straightforward low-FODMAP recipes that produce amazing results.

These low-FODMAP Pumpkin Blondies are just that.

Simple to make, yet amazingly:

• Rich
• Moist
• Chewy and
• DELICIOUS

I have been dabbling with different low-FODMAP blondies (like my low-FODMAP Lemonies, low-FODMAP Red Velvet Blondies and low-FODMAP Peanut Butter Blondies). These low-FODMAP Pumpkin Blondies are my latest creation, highlighting the flavors of fall.

I opted to sub almond meal for half of the low-FODMAP, gluten-free flour in this recipe.  I like almond meal (ground almonds) for additional flavor, texture, and nutritional benefit. I also used white chocolate chips because I think they really complement the pumpkin.  But you could try dark chocolate, or pecans, if you prefer.

FODMAP fact: Did you know that you can enjoy white chocolate, provided you stick to a serving of 25 grams?

These low-FODMAP Pumpkin Blondies are a cross between a pumpkin cookie and pumpkin cake.  One of my newest favorite things.  I can’t wait for you to try them!

You may also love my:

• Low-FODMAP Pillow Soft Pumpkin Cookies
• Low-FODMAP Pumpkin Bars with Cream Cheese Frosting
• Low-FODMAP Pumpkin Pie Cheesecake Layer Bars with Cookie Crust
• Low-FODMAP Pumpkin Pecan Molten Lava Cake
• Low-FODMAP Pumpkin Mug Cake with Cream Cheese Swirl
• Low-FODMAP Pumpkin Bread or Muffins

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 16

Prep time: 15 mins

Cook time: 25-35 mins

Total time: 40-50 mins

Equipment: 8 inch square baking pan, parchment or aluminum foil for lining

Ingredients

• 3/4 cup almond meal or almond flour
  • 1/4 cup (24 g) is one low-FODMAP serving
  • Almond meal is a bit grittier, if you prefer to have these smooth, then use the finer ground almond flour
    • I like the extra texture, I used almond meal
• 3/4 cup low-FODMAP, gluten-free flour (I like Authentic Foods Classical Blend)
• 1/2 teaspoon xanthan gum (if not added to your flour choice)
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup butter or low-FODMAP vegan butter alternative, softened (such as Earth Balance)
• 3/4 cup light brown sugar, packed
• 2/3 cup pure canned pumpkin
  • 1/3 cup is one low-FODMAP serving
  • This is not the same as pumpkin pie filling
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (170 grams) white chocolate chips, plus a few for sprinkling
  • 25 g is one low-FODMAP serving due to lactose levels
    • For dairy-free, substitute chopped toasted walnuts, pecans or dairy-free chocolate chips
• Baking spray or shortening, for greasing

Directions

• Preheat oven to 350°F and place rack in center of oven
• Prepare an 8-inch-square baking pan: cover it with parchment paper or aluminum foil with a 1-2 inch overhang for removing after baking. Spray with baking spray or grease with shortening
• In a large bowl combine almond meal or almond flour, low-FODMAP GF flour, xanthan gum (if necessary), baking powder, pumpkin pie spice, and salt
• Next, in a second large bowl that fits your electric mixer, or with a stand mixer, cream butter or vegan spread and light brown sugar together
• Add in eggs, pumpkin and vanilla, then mix well on medium low
• Add the flour mixture into the wet ingredients until just combined on low speed
• Stir in white chocolate chips or other desired mix-ins by hand
• Spread the batter evenly into the prepared pan. Top with a few extra chips for decoration if desired
• Bake 25-35 minutes or until a toothpick inserted into the center comes out clean. Since ovens vary, yours may need more/less time
  • Note: if the top is browning too quickly, then cover with aluminum foil
• Let cool in the pan for 45 minutes or longer
  • I left them in the pan for 3 hours
• Store leftovers in airtight container at room temperature, while they last!